3 (8 oz.) pkgs. cream cheese
1 1/4 c. sugar
5 eggs
1/2 pt. (8 oz.) sour cream
1 tsp. vanilla

Beat cream cheese with 1 cup of the sugar until fluffy. Add 5 eggs and beat thoroughly. Pour into paper-lined muffin tins and bake for 35 minutes at 325 degrees. In a bowl, beat sour cream and the rest of sugar (1/4 cup) and vanilla. Let cakes cool until centers drop, about 5 minutes and then spoon sour cream mixture on each. Bake 5 minutes longer. Remove from oven and place a maraschino cherry or pecan half on each. Can be made the day before eating. You can use both low calorie cream cheese and sour cream to reduce calories.